Anne Neary Recipes

Christmas Pudding

225g/8oz breadcrumbs
225g/8oz butter melted
225g/8oz brown sugar
55g/2oz plain flour
3 eggs
340g/12oz sultanas
340g/12oz raisins
55g/2oz ground almonds
55g/2oz chopped walnuts

½ tsp mixed spice, nutmeg, cloves and ginger
¼ pt barley water and Guinness or all Guinness
1 lemon juice and rind
1 orange juice and rind
1 cooking apple peeled and grated
1 carrot peeled and grated

Mix all the dry ingredients together in a large bowl and stir well.
Mix the Guinness, juice, eggs and butter in a separate bowl. Mix well and add these to the dry ingredients mix well and leave for 24 hours
Next day grease and base line 2×2 pt pudding bowls and divide the mixture between both. Cover with a layer of greaseproof paper and tin foil and secure well with a string.
Place the bowls in a large pot and fill with boiling water two thirds of the way up.
Steam for approx 7 hours and make sure you keep an eye on the water.
Take out of water and when cold place fresh greaseproof on top. You can feed with a little whiskey each week.

Brandy butter with a hint of orange

225g/8oz unsalted butter
225g/8oz icing sugar
1 tbsp brandy
2 tsp grated orange rind
1 tbsp boiling water

Place the unsalted butter and icing sugar in a bowl beat until creamy then add brandy and beat.
Finally add grated orange rind and boiling water and beat for 2 minutes more.

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